Shrimp and Grape Salad with Lemongrass Vinaigrette

Shrimp and Grape Salad with Lemongrass Vinaigrette

Source:

Source: California Table Grape Commission

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Yield: 12 entree salads

Ingredients & Directions

12 C.

3 lbs.
1 1/2 lbs.
1 1/2 lbs.
3 C.
3 C.
1 C.
1 C.
3 C.
1 C.


Lemongrass Vinaigrette:
Yield: 3 cups dressing
2

1/2 C.
1/2 C.
1/4 C.
1/4 C.
2 Tbsp.
1 Tbsp.
1 tsp.
1 C.
3/4 C.
1 tsp.
2 tsp.

Asian greens - (a blend, such as napa cabbage, tatsoi, baby spinach, watercress and mizuna)
Cooked, cleaned shrimp or prawns
Japanese cucumbers, sliced and halved
Green California seedless grapes
Shelled edamame
Julienned jicama
Thai basil leaves, torn and loosely packed
Tender cilantro sprigs, loosely packed
Lemongrass Vinaigrette
Toasted coconut or chopped peanuts for garnish-(optional)




6'' lengths of tender fresh lemongrass, smashed with the side of a knife and then chopped
Lime juice
Rice vinegar
Chopped fresh ginger
Chopped shallot
Sugar
Chopped garlic
Fresh red chili, seeds removed
Vegetable oil
Peanut oil
Sesame oil
Salt

For Lemongrass Vinaigrette:

• In a blender, puree the lemongrass, ginger, shallot, garlic, chili, sugar, lime juice and rice vinegar. Gradually add the oils and season with sesame oil and salt. Refrigerate, then shake or stir well before serving.

For Service:

• Decorate 12 large plates with a scattering of Asian greens. In a large bowl, toss together the shrimp, cucumbers, edamame, jicama, grapes, basil leaves, cilantro and enough dressing to moisten thoroughly. Arrange the salad in the middle of the prepared plates and garnish with toasted coconut or peanuts. Serve immediately.

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